Spicy Brazilian Coconut Chicken (30-Minutes)

Spicy Brazilian Coconut Chicken

If you like robust flavor and richness of texture, Spicy Brazilian Coconut Chicken is something you might want to taste.

Tender chicken cooked, fragrant coconut milk, and fiery spices work together in this comforting and decadent dish.

Deriving from Brazilian Moqueca, a fish stew dish, this variation takes on a rich spin with chicken to build a protein-dense version.

With heat, richness, and complexity of flavor all in check, this is ideal for weeknights as well as celebratory nights.

Plus, it comes together in just 30 minutes, making it both quick and satisfying.

Ingredients You’ll Need

• Chicken: Boneless, skinless thighs or breasts for juicy texture
• Coconut milk: Full-fat for a creamy sauce
• Tomatoes: Fresh or canned for added richness
• Bell peppers & onions: Add sweetness and depth
• Garlic & ginger: Enhance the authentic Brazilian flavor
• Chili peppers: Adjust the spice level to your preference
• Spices: Cumin, paprika, and coriander for warmth
• Lime & cilantro: Fresh garnishes for a zesty finish

How to Make Spicy Brazilian Coconut Chicken

Instructions

 

Step 1: Sauté the Aromatics

• Heat oil in a large skillet over medium heat.
• Add chopped onions, garlic, and ginger, and sauté until fragrant.
• Stir in bell peppers and chili peppers, cooking until slightly softened.

Step 2: Cook the Chicken

• Season the chicken with salt, cumin, paprika, and coriander.
• Sear the chicken in the pan until golden brown on both sides.

Step 3: Simmer in Coconut Sauce

• Pour in coconut milk and diced tomatoes.
• Stir everything together and bring to a gentle simmer.
• Cook for about 15 minutes until the chicken is tender and the sauce thickens.

Step 4: Garnish and Serve

• Squeeze fresh lime juice over the dish.
• Sprinkle chopped cilantro on top.
• Serve with rice, crusty bread, or plantains.

What to Serve with Brazilian Coconut Chicken

Steamed white rice to soak up the flavorful sauce

Farofa (toasted cassava flour) for a Brazilian touch

Crusty bread to soak up the sauce

Grilled plantains for a sweet touch

Tips for Best Flavor

Full-fat coconut milk for extra creaminess.

Marinate the chicken for 15 minutes to enable flavor penetration.

Adjust the heat level by adding more or less chili peppers.

Simmer the sauce for at least 10 minutes to allow the flavor to develop.

Variations & Substitutions

Vegetarianize by replacing chicken with tofu or chickpeas.

Lower the heat with the use of chili peppers instead of mild bell peppers.

Add seafood such as shrimp for a truer Moqueca-style dish.

Add protein with lentils or black beans.

Storage & Reheating Tips

Refrigerate: Refrigerate leftovers for 3 days in an airtight container.

Freeze: Freeze for 2 months in an airtight container.

Reheat: Reheat on the stovetop over medium heat, and a splash of coconut milk if needed.

Recipe FAQ's

Is Brazilian Coconut Chicken very spicy?

That is your option depending on the type and amount of chili peppers that you use. Use to taste.

Can I replace light coconut milk?

Yes, but the sauce will be less rich and lighter.

What type of chicken do I need to use for this recipe?

Boneless chicken thighs are the most suitable for tenderness, but chicken breasts would also do.

Spicy Brazilian Coconut Chicken (30-Minutes)

Spicy Brazilian Coconut Chicken is a quick and flavorful dish made with tender chicken simmered in a creamy coconut and tomato-based sauce, infused with aromatic spices and chili peppers.

This Brazilian-inspired dish is easy to prepare in just 30 minutes, making it perfect for a hearty and satisfying meal.

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs or breasts cut into chunks
• 1 tbsp olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 medium red bell pepper sliced
• 1 medium yellow bell pepper sliced
• 1-2 chili peppers chopped (adjust for spice preference)
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground coriander
• 1 tsp salt or to taste
• ½ tsp black pepper
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp lime juice
• ¼ cup fresh cilantro chopped (for garnish)

Instructions

 

Step 1: Sauté the Aromatics

• Heat oil in a large skillet over medium heat.
• Add chopped onions, garlic, and ginger, and sauté until fragrant.
• Stir in bell peppers and chili peppers, cooking until slightly softened.

Step 2: Cook the Chicken

• Season the chicken with salt, cumin, paprika, and coriander.
• Sear the chicken in the pan until golden brown on both sides.

Step 3: Simmer in Coconut Sauce

• Pour in coconut milk and diced tomatoes.
• Stir everything together and bring to a gentle simmer.
• Cook for about 15 minutes until the chicken is tender and the sauce thickens.

Step 4: Garnish and Serve

• Squeeze fresh lime juice over the dish.
• Sprinkle chopped cilantro on top.
• Serve with rice, crusty bread, or plantains.

ENJOY!

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